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In Vitro Study on the Effect of Lactic Acid and Sodium Chloride on Spoilage and Pathogenic Bacteria of Meat

Syed Ziauddin, K. and Rao, D.N. and Amla, B. L. (1993) In Vitro Study on the Effect of Lactic Acid and Sodium Chloride on Spoilage and Pathogenic Bacteria of Meat. Journal of Food Science and Technology (India), 30 (3). pp. 204-207.

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Abstract

<p align="justify">In vitro studies demonstrated the growth inhibitory property of lactic acid on pathogenic bacteria. A combination of lactic acid and sodium chloride markedly enhanced the inhibitory effect against different species of bacteria responsible for microbial spoilage of meat and meat products as well as those causing meat-borne infections and intoxications.</p>

Item Type: Article
Uncontrolled Keywords: Lactic acid, Sodium chloride, Inhibition, Pathogenic bacteria, Meat
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jan 2006
Last Modified: 20 Feb 2012 10:57
URI: http://ir.cftri.com/id/eprint/318

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